Julie Le Clerc: Chicken with tangerine sauce

Picture / Carolyn Robertson

Serves 4

4 chicken breasts, skin removed
sea salt and freshly ground black pepper
2-3 Tbs olive oil
2 tangerines
1 large red onion, finely sliced
1/2 cup good red wine
1/4 cup redcurrant jelly
1 cup chicken stock
2 Tbs chopped fresh oregano

1. Preheat oven to 190C. Season chicken all over with salt and pepper. Heat a large frying pan, add the oil and brown the chicken breasts over a moderately high heat for 2-3 minutes on each side. Remove chicken to an oven pan.

2. Halve tangerines and squeeze out the juice. Scrape out the remaining flesh and discard, then thinly slice the rind. Place the tangerine rind, onion, red wine and tangerine juice in the same frying pan in which the chicken was browned and simmer hard for 3-5 minutes to reduce the liquid by half.

3. Stir in the redcurrant jelly and the stock and bring to the boil until the jelly melts. Season with salt and pepper and pour the sauce over the chicken pieces. Bake for 15 minutes, basting regularly until chicken is tender. Serve scattered with oregano.